Coolhaus - Balsamic Fig & Mascarpone

Balsamic Fig & Mascarpone - Balsamic Glazed Figs Swirled in Italian Mascarpone Ice Cream

We return to the Culver-City-based Coolhaus brand for a review of their Balsamic Fig & Mascarpone flavor.   I must admit I did a complete double-take when I saw this pint in the freezer case at Whole Foods.     I simply did not imagine this combination of flavors would ever appear in an ice cream.  For one thing, I've never seen figs in ice cream.  Growing up in the Midwest, I was not exposed to figs outside of Fig Newtons -- and I never particularly cared for those.  Now that I live in California, there is much easier access to fresh figs.  In fact, one of my friends has a fig tree in his yard.  Fresh figs are much sweeter and juicier than I had previously thought they'd be, so I now enjoy them when they are in season.  Mixing figs with balsamic vinegar is a sauce that is commonly used for glazing meats or accompanying cheese on a plate of appetizers.  Are these flavors going to make for a good ice cream?  I am interested to find out.

Before we get to the ice cream, I am reminded that Coolhaus is the brand that is "architecturally inspired".   Coolhaus dubs this flavor "Eric Owen Moss-Carpone" after the architect Eric Owen Moss.  Moss is a living architect (b. 1943) with a decidedly modern feel.  Some examples of his works are available at his company's website.  He has devoted a significant chunk of his career to revitalizing Culver City.  Since Coolhaus Ice Cream is itself based in Culver City, it makes sense that they would honor Moss with a flavor.

On to the ice cream!  Removing the lid reveals the off-white color of the mascarpone base along with a bit of the brown balsamic fig swirl.  I got a bit too much of the balsamic fig swirl on my first spoonful and it was noticeably sour and acidic -- not what I usually experience when eating ice cream.  I wondered what I was getting myself into.  Thankfully, the mascarpone base was thick, creamy and delicious and provided a good complement to the complex flavor of the swirl.  Eating my way further down, I encountered the occasional chunk of fig.  The balsamic vinegar prevented these pieces from being as sweet as the fresh figs that I'd eat at my friend's house, but the chunks provided a good textural difference.  As startled as I was by the bite of the flavor in the first spoonful, I got used to the flavor and did not have any problems finishing the pint.  That could be a testament to the mascarpone.

This was one of the more interesting pints I've had.   I am not sure how much I liked it, but it is nice to try something different.  To tell you the truth, I'm still floored by the idea of this flavor.    The Coolhaus website boasts that this flavor is "like a frozen cheese plate!"  If you are in an adventurous mood and wonder what your favorite cheese plate would taste like in ice cream format, then give this pint a try.